When I was little, my mother made placki kartoflane on meatless days. They were thin and crispy and sprinkled with granulated sugar.
Since then, I've come to love Jewish latkes infused with onion or garlic and served with sour cream and applesauce, and the puffy Czech and Bohemian varieties. Potato pancakes make great sides or they can stand alone.
Although the flavor and texture will be decidedly different, you can really save time by using thawed and drained frozen hash browns. Just mix them with the remaining ingredients and eliminate the food processor.
Makes about 12 (3-inch) Potato Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 large baking potatoes, peeled and cut into chunks that will fit in a food processor tube
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 teaspoons salt
- Vegetable shortening for frying
Preparation:
- Insert the grating disk into a food processor. Send potato chunks down shoot.
- While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined. Check out this QUICK TIP to keep your grated potatoes from turning dark.
- In a large, heavy skillet set over medium-high heat, add enough vegetable shortening to come to a depth of 1/4 inch. Heat until hot, but not smoking.
- Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.
- Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
- Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels.
- Serve with granulated sugar or applesauce and sour cream.
